Vegan Salted Caramel Cups
30 min
Vegan
67089
For 2 Portions
140 g
dark chocolate (~80% cocoa)
50 g
caramel coconut cream
2 g
cacao nib
sea salt
1. All set?
2. Break 1/3 of the chocolate into pieces and slowly melt in a heat-resistant bowl placed over a pot of simmering water.
3. Spread 1-2 tsp of chocolate in the bottom of each cupcake liner (about 2 1/2'' Ø). Refrigerate for about 10 min.